Healthy version of a classic chicken dish. Gluten-free, low-carb, Paleo, and keto-friendly.

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  • Preparation Time

    5 minutes
  • Cooking Time

    15 minutes
  • Difficulty Rating

  • Health Level

  • Serves

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  1. 1 chicken breast, preferably organic pastured, halved - with skin for keto version
  2. ¼ cup / 60 ml almond meal
  3. 1 Tbsp. / 14 ml parsley, chopped
  4. 2 Tbsp. / 30 ml coconut oil
  5. 2 Tbsp / 30 ml capers
  6. ½ cup / 120 ml chicken broth, preferably organic pastured
  7. 2 cloves garlic, minced
  8. 2 oz / 60 ml lemon juice
  9. 2 Tbsp. / 30 ml lemon peel, shredded


  1. Mix together almond flour and seasonings. Coat chicken with the blend.
  2. Warm oil in lidded skillet over medium-high heat. Add coated chicken, cover, lower heat to low-medium, and sauté to golden brown, about 5 minutes on each side.
  3. Remove chicken and set aside.
  4. Add remaining ingredients to pan, return heat to medium-high and bring to a boil. Allow to boil for 30 seconds, stirring constantly.
  5. Add chicken to the sauce and lower heat to medium. Cook until the sauce is thick and glossy, stirring constantly, about 5 minutes.
Serving Size: 3 oz / 85 g chicken Exchanges per Serving: 3 Protein, 3 Fat, 1 Veg

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Comments 14

  1. I did not like this recipe and I love Chicken Piccata! I had a couple problems with the recipe- 1st, the chicken did not get the nice crisp golden texture that I get with my normal recipe, using olive oil and coating the chicken with flour. Second, when I added the tapioca flour, it clumped together really badly. I did not like the coconut flavor in this dish. Are there any other options to get the golden color on the chicken and somehow get some clarified butter added to this recipe, instead of the tapioca flour?

    • Hi, McInroe. This recipe was submitted by one of our Clubmembers, so we can’t really speak to the details, but you can fix it as you wish, particularly with good ingredients like clarified butter, as long as you don’t overdo.

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